Mashed Yucca with Garlic

• 4 pounds fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 pounds frozen
• 1 3/4 to 2 1/4 cups hot milk
• 2 garlic cloves, minced
• 1 tablespoon fresh lime juice
• 2 teaspoons salt

1. Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath.
2. Cut yuca into 3-inch-thick pieces.
3. Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours.
4. Drain and transfer to a cutting board.
5. Carefully halve hot yuca pieces lengthwise and remove thin woody cores.
6. Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt.
7. Coarsely mash yuca, adding additional milk if desired, and serve immediately.

fresh yuca, hot milk, garlic, lime juice, salt

Taken from www.foodnetwork.com/recipes/mashed-yucca-with-garlic-recipe.html (may not work)